Comments on: Impossible food wine pairings: chili con carne!

By: Faye Labatt

Faye Labatt — Wed, 15 Oct 2008 14:57:12 +0000

Italian lambrusco! Serve cold.

By: Don Defoe

Don Defoe — Sun, 24 Feb 2008 18:39:10 +0000

How about a Rose of Cabernet Franc? The best from the worlds of red and white!

By: Dave

Dave — Wed, 24 Oct 2007 18:14:05 +0000

A pintful of cava.

By: Wine Biz Radio » Blog Archive » Wine Biz Radio: October 15, 2007

Wine Biz Radio » Blog Archive » Wine Biz Radio: October 15, 2007 — Fri, 19 Oct 2007 18:41:58 +0000

[...] Dr. Vino’s impossible wine and food pairing: Chili Con Carne [...]

By: Cmonkey

Cmonkey — Wed, 17 Oct 2007 20:07:41 +0000

Sparkling shiraz! Works…everytime, like Colt 45.

By: Jules van Cruysen

Jules van Cruysen — Sun, 14 Oct 2007 23:41:54 +0000

A super big, juicy, alcoholic, New World, blob-buster. In short any parker-pleaser. And chili is about the only thing big enough to make the wine seem drinkable.

By: Andrew

Andrew — Sun, 14 Oct 2007 09:36:12 +0000

I would go for something hearty – an Argentine Malbec would be my first choice.

By: hun

hun — Sat, 13 Oct 2007 20:01:02 +0000

….with Tokaj dry Furmint.It’s excellent!

By: cruster

cruster — Fri, 12 Oct 2007 23:13:05 +0000

I’d throw some Gewurztraminer into the play.

By: swirlingnotions

swirlingnotions — Fri, 12 Oct 2007 20:47:33 +0000

I think with the tomatoes and beef I’d have to go with Sangiovese . . . although the spice may dictate something with a bit more bite. Zin’s too fruity, so I think I’d have to go with Amy on a Syrah. Hmmm . . .

By: Tom

Tom — Fri, 12 Oct 2007 11:39:50 +0000

My gut reaction, literally, has me reaching for a chilled Grenache rose–if the party had run out of beer.

My “Iron Sommelier” choice for this competition would probably have me hooking up the secret ingredient CHILI with a good white wine from Alsace. Pinot Gris or Riesling but probably both.

By: Amy

Amy — Thu, 11 Oct 2007 23:33:35 +0000

I tend to use syrah in my Chili. I brown the beef and then remove it, add in garlic and onions and the leftover juice from the meat and simmer than with a low end syrah and then add the meat back and continue on. I tend to like warm weather syrah’s with chili.

By: Benito

Benito — Thu, 11 Oct 2007 22:11:21 +0000

I’ve actually served wine with homemade chili, and picked inexpensive Spanish reds. Garnacha worked better than Tempranillo, but both were decent pairings. It’s nice in the winter–a hot bowl of chili and a slightly cool red drunk out of a coffee cup or tumbler.

I’ve loads of proper stemware but some wines are fine drunk out of old jelly jars. Helps to show wine-novice friends that wine can be a casual beverage to go with casual food.

By: JB

JB — Thu, 11 Oct 2007 22:08:40 +0000

I’m w/Dr. Debs on Grenache — but I would lean to Spain and go for an old vines Garnacha or even a Monastrell.

By: Jim E.

Jim E. — Thu, 11 Oct 2007 20:35:51 +0000

I share similar sentiments to Jay’s, although with a slightly different choice of beer.

I usually pair any chili with a white ale or a trappist-style ale.

I agree with the recommendation for a slightly off-dry German Riesling, though.